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Junior Chef Jobs in Oregon (NOW HIRING)

Sunriver Resort

Jr. Sous Chef

Sunriver, OR · On-site

$52K - $71K/yr

The Junior Sous Chef will always conduct themselves in a manner which supports the guiding principles of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. He/She/They shall strive ...

CoralTree Hospitality

Jr. Sous Chef

Sunriver, OR

$52K - $71K/yr

The Junior Sous Chef will always conduct themselves in a manner which supports the guiding principles of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. He/She/They shall strive ...

Sunriver Resort

Jr. Sous Chef

Sunriver, OR

$52K - $71K/yr

The Junior Sous Chef will always conduct themselves in a manner which supports the guiding principles of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. He/She/They shall strive ...

Sunriver Brewing Company

Sous Chef

Bend, OR · On-site

$24 - $25/hr

Sous Chef - Eastside Pub Company Overview: Sunriver Brewing Company is a family-owned business ... Provide support to junior kitchen employees with various tasks including line cooking, food ...

All JobsChef JobsJunior Chef JobsJunior Chef Jobs in Oregon

Junior Chef information

See Oregon salary details

$20.1K

$55.5K

$93K

How much do junior chef jobs pay per year?

As of Aug 9, 2026, the average yearly pay for junior chef in Oregon is $55,467.00, according to ZipRecruiter salary data. Most workers in this role earn between $38,100.00 and $60,800.00 per year, depending on experience, location, and employer.

What is the difference between Junior Chef vs Line Cook?

AspectJunior ChefLine Cook
CredentialsBasic culinary training or certificationOften similar, may require experience in kitchen
Work EnvironmentAssists senior chefs, works in kitchenPrepares specific dishes on the line during service
Employer UsageHotels, restaurants, cateringRestaurants, hotels, catering
Search & Comparison IntentUnderstanding entry-level culinary rolesLearning specific station duties in kitchen

Junior Chefs and Line Cooks both work in kitchens and require culinary training. Junior Chefs often assist senior staff and may have broader responsibilities, while Line Cooks focus on preparing dishes at specific stations during service. Both roles are common in similar settings, but Junior Chefs typically have a slightly higher level of responsibility and may be on a career path toward higher culinary positions.

What are the key skills and qualifications needed to thrive as a junior chef, and why are they important?

To thrive as a Junior Chef, you need a basic knowledge of culinary techniques, food safety standards, and a relevant qualification such as a culinary diploma or certificate. Familiarity with kitchen equipment, recipe management systems, and HACCP protocols is important for daily operations. Strong teamwork, time management, and a willingness to learn are essential soft skills that set standout Junior Chefs apart. These competencies ensure efficient kitchen performance, consistent food quality, and smooth collaboration in a demanding culinary environment.

How much do junior chefs make?

Junior chefs typically earn an hourly wage ranging from $12 to $16, with annual salaries between $25,000 and $35,000 depending on location, experience, and establishment. Entry-level positions often require basic culinary skills and may include on-the-job training.

What are some common challenges a junior chef might face when working in a fast-paced kitchen environment?

Junior Chefs often encounter challenges such as maintaining composure during busy service hours, managing multiple tasks simultaneously, and learning complex recipes quickly. Adapting to the kitchen's fast pace while ensuring consistency and quality in dishes can be demanding, especially when working alongside more experienced chefs. Developing strong communication skills and a keen sense of organization will help you overcome these hurdles and succeed in this collaborative environment.

How do you become a junior chef?

To become a junior chef, individuals typically need a high school diploma or equivalent and may pursue culinary training through vocational schools or culinary programs. Gaining experience through internships or entry-level kitchen positions helps develop basic cooking skills and knowledge of kitchen safety and hygiene standards.

What is a junior chef?

Junior Chefs are entry-level culinary professionals who assist in the preparation, cooking, and presentation of food in kitchens. They typically work under the supervision of more experienced chefs, such as Sous Chefs or Head Chefs, and help with basic tasks like chopping vegetables, maintaining cleanliness, and following recipes. This role provides valuable hands-on experience and is often the first step in a culinary career, allowing individuals to learn essential kitchen skills and gain exposure to a professional kitchen environment.
What are the most commonly searched types of Chef jobs in Oregon? The most popular types of Chef jobs in Oregon are:
What are popular job titles related to Junior Chef jobs in Oregon? For Junior Chef jobs in Oregon, the most frequently searched job titles are:
What job categories do people searching Junior Chef jobs in Oregon look for? The top searched job categories for Junior Chef jobs in Oregon are:
What cities in Oregon are hiring for Junior Chef jobs? Cities in Oregon with the most Junior Chef job openings:
Junior Chef jobs near you
Infographic showing various Junior Chef job openings in Oregon as of August 2026, with employment types broken down into 76% Full Time, 22% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $55,467 per year, or $26.7 per hour.

Jr. Sous Chef

Sunriver Resort

Sunriver, OR • On-site

$52K - $71K/yr

Full-time

Posted 17 days ago

Job description

Overview
The Spotted Frog at the Cove Aquatic Center is hiring for a Jr. Sous Chef! They are responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.
The Junior Sous Chef will always conduct themselves in a manner which supports the guiding principles of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. He/She/They shall strive to deliver exceptional service to all internal and external guests at all times. In this role, they are responsible for exemplifying the Sunriver Resort Culture and actively supporting our Vision and Mission to be the destination of choice for our guests, owners, and associates.
Responsibilities
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Communicate additions or changes to the assignments as they arise throughout the shift.
  • Complete nightly ordering through the Purchasing department.
  • Communicate all needs with Manager. Ensure quality of products received.
  • Ensure product deliveries are received and stored correctly.
  • Ensure that staff report to work as scheduled; document any late or absent employees.
  • Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies.
  • Check and ensure that all opening duties are completed to standard.
  • Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
  • Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
  • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
  • Be aware of any shortages and make arrangements before the item runs out.
  • Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
  • Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies.
  • Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations.
  • Ensure that staff maintain and strictly abide by State sanitation/Health regulations.
  • Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
  • Minimize waste and maintain controls to attain forecasted food and labor costs.
  • Ensure that excess items are utilized efficiently.
  • Monitor and ensure that all closing duties are completed to standard before staff sign out.
  • Other duties as assigned
  • Inventory counts on the last day of the month

Qualifications
  • Excellent communication skills.
  • Five years of experience in a similar position at a Hotel or Restaurant.
  • Work all stations in Kitchen.
  • Food handling certificate.
  • Fluency in English
  • Compute basic arithmetic.
  • Provide legible communication.
  • Knowledge of food cost controls.
  • Previously worked with all products and food ingredients.
  • Operate, clean and maintain all equipment required in job functions.

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